Tomatoes, red, ripe, cooked, stewed nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Tomatoes, red, ripe, cooked, stewed
| Calories ⓘ Calories for selected serving | 79 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 11 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -3.5 (alkaline) |
Tomatoes, red, ripe, cooked, stewed calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 79 | |
| Calories in 1 cup | 80 | 101 g |
| Calories in 1 recipe yield | 477 | 604 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
1998IU of 5,000IU
40%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
55mg of 90mg
61%
Vitamin B1:
0.32mg of 1mg
27%
Vitamin B2:
0.24mg of 1mg
18%
Vitamin B3:
3.3mg of 16mg
21%
Vitamin B5:
0.77mg of 5mg
15%
Vitamin B6:
0.26mg of 1mg
20%
Folate:
33µg of 400µg
8.3%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 4%
2 g of 50 g
2 g (4% of DV )
Fats:
Daily Value: 4%
2.7 g of 65 g
2.7 g (4% of DV )
Carbs:
Daily Value: 4%
13.1 g of 300 g
13.1 g (4% of DV )
Water:
Daily Value: 4%
80.6 g of 2,000 g
80.6 g (4% of DV )
Other:
1.7 g
1.7 g
Protein quality breakdown
Tryptophan:
57mg of 280mg
20%
Threonine:
162mg of 1,050mg
15%
Isoleucine:
192mg of 1,400mg
14%
Leucine:
318mg of 2,730mg
12%
Lysine:
186mg of 2,100mg
8.9%
Methionine:
72mg of 1,050mg
6.9%
Phenylalanine:
225mg of 1,750mg
13%
Valine:
225mg of 1,820mg
12%
Histidine:
108mg of 700mg
15%
Fat type information
Saturated Fat:
0.52 g
Monounsaturated Fat:
1 g
Polyunsaturated fat:
0.88 g
Fiber content ratio for Tomatoes, red, ripe, cooked, stewed
Sugar:
0 g
Fiber:
1.7 g
Other:
11 g
All nutrients for Tomatoes, red, ripe, cooked, stewed per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 79kcal | 4% | 78% |
1.7 times more than Orange
|
| Protein | 2g | 5% | 78% |
1.4 times less than Broccoli
|
| Fats | 2.7g | 4% | 63% |
12.4 times less than Cheese
|
| Vitamin C | 18mg | 20% | 20% |
2.9 times less than Lemon
|
| Net carbs | 11g | N/A | 43% |
4.8 times less than Chocolate
|
| Carbs | 13g | 4% | 44% |
2.2 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 15mg | 4% | 73% |
9.3 times less than Almonds
|
| Calcium | 26mg | 3% | 47% |
4.8 times less than Milk
|
| Potassium | 247mg | 7% | 49% |
1.7 times more than Cucumber
|
| Iron | 1.1mg | 13% | 58% |
2.5 times less than Beef broiled
|
| Fiber | 1.7g | 7% | 40% |
1.4 times less than Orange
|
| Copper | 0.1mg | 11% | 55% |
1.5 times less than Shiitake
|
| Zinc | 0.18mg | 2% | 86% |
35.1 times less than Beef broiled
|
| Phosphorus | 38mg | 5% | 81% |
4.8 times less than Chicken meat
|
| Sodium | 455mg | 20% | 23% |
1.1 times less than White Bread
|
| Vitamin A | 33µg | 4% | 38% | |
| Manganese | 0.19mg | 8% | 52% | |
| Selenium | 1.2µg | 2% | 81% | |
| Vitamin B1 | 0.11mg | 9% | 46% |
2.5 times less than Pea raw
|
| Vitamin B2 | 0.08mg | 6% | 73% |
1.6 times less than Avocado
|
| Vitamin B3 | 1.1mg | 7% | 67% |
8.6 times less than Turkey meat
|
| Vitamin B5 | 0.26mg | 5% | 77% |
4.4 times less than Sunflower seeds
|
| Vitamin B6 | 0.09mg | 7% | 68% |
1.4 times less than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Folate | 11µg | 3% | 59% |
5.5 times less than Brussels sprouts
|
| Saturated Fat | 0.52g | 3% | 69% |
11.3 times less than Beef broiled
|
| Monounsaturated Fat | 1g | N/A | 64% |
9.4 times less than Avocado
|
| Polyunsaturated fat | 0.88g | N/A | 48% |
53.7 times less than Walnut
|
| Tryptophan | 0.02mg | 0% | 93% |
16.1 times less than Chicken meat
|
| Threonine | 0.05mg | 0% | 93% |
13.3 times less than Beef broiled
|
| Isoleucine | 0.06mg | 0% | 93% |
14.3 times less than Salmon raw
|
| Leucine | 0.11mg | 0% | 93% |
22.9 times less than Tuna Bluefin
|
| Lysine | 0.06mg | 0% | 94% |
7.3 times less than Tofu
|
| Methionine | 0.02mg | 0% | 92% |
4 times less than Quinoa
|
| Phenylalanine | 0.08mg | 0% | 92% |
8.9 times less than Egg
|
| Valine | 0.08mg | 0% | 93% |
27.1 times less than Soybean raw
|
| Histidine | 0.04mg | 0% | 92% |
20.8 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 79
% Daily Value*
4.1%
Total Fat
2.7g
2.4%
Saturated Fat 0.52g
0
Trans Fat
0g
0
Cholesterol 0mg
20%
Sodium 455mg
4.4%
Total Carbohydrate
13g
6.8%
Dietary Fiber
1.7g
Total Sugars 0g
Includes ? g Added Sugars
Protein
2g
Vitamin D
0mcg
0
Calcium
26mg
2.6%
Iron
1.1mg
13%
Potassium
247mg
7.3%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.